http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210155289-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4997f0ae7097be36d7b7112658e6312d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2020-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb5287376c4aeb8c43b9d474a93fbfd8 |
| publicationDate | 2021-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210155289-A |
| titleOfInvention | Method for manufacturing functional beverage using Stewartia Koreana Saps |
| abstract | The present invention relates to a method for manufacturing a functional health drink using the sap of banyan tree, the present invention is fermented by mixing sap of banyan tree in porridge in which pulverized brown rice 100 and yeast powder 200 are mixed After mixing the dried seed seed 400 and the seed seed plant and the sap 300 of the seed plant in a ratio of 1:5, a functional vinegar drink combined with acetic acid bacteria in the air is prepared, and the prepared functional vinegar drink and the extracted wild sandalwood pear By implementing a method of manufacturing a functional health drink using the sap of the banyan tree in which the extract 600 is mixed in 1:2, the nutrients and flavor of the vinegar containing the minerals and various active ingredients contained in the sap of the banyan tree are improved and At the same time, it has the effect of making it possible to manufacture functional health drinks that can be easily consumed in daily life by doubling the storage properties of the sap of the sap from the sap of the perishable wild pear and the sweet and sour taste of wild pears. |
| priorityDate | 2020-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.